Melt 2 tbsp. butter in a microwave safe bowl. Add the hot sauce and stir to combine and set aside.

Heat a dutch oven pot over medium heat and add the bacon and cook until crispy. Remove the bacon from the pan and set aside on a paper towel to drain the fat. Drain all but 2 tbsp of the bacon fat and add the chicken to the pot and brown on all sides, about 3 – 5 minutes. Remove the chicken to a bowl and add about 3 tbsp of the hot sauce mixture and stir to combine and set aside. If needed, add a little more oil or bacon fat to the pan and add the onions, garlic and jalapeño and sauté about 5 minutes. Add the chopped potatoes and sauté another 4 – 5 minutes. Next add the paprika, crushed red peppers and a pinch of smoked salt and pepper. Saute another minute or so and then add the corn to the pot and toss to combine and sauté another 2 to 3 minutes. Add the chicken broth, remaining hot sauce mixture and milk to the pot and let simmer at least 20 minutes.

Using an immersion blender, pulse until half the soup is creamy but still has chunky pieces of potatoes and corn. Taste for smoked salt and pepper. Add the chicken to the pot and the roasted poblano peppers and cook another 5 minutes. If you would like the chowder a little thicker, you can add a little slurry of cornstarch and water of use the King Arthur Flour Signature Secrets Thickener (preferred) and cook another 5 minutes.